1. Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

2. Combine graham cracker crumbs, 1/4 cup brown sugar, cinnamon, and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then cool slightly.

3. Lower oven temperature to 325°F (163°C). Wrap the outside of the springform pan with foil and set aside.

4. Beat cream cheese until smooth. Add granulated sugar and flour and mix well. Beat in eggs one at a time. Add sour cream and vanilla extract and mix until just combined.

5. Pour the batter over the crust. Place the pan in a large roasting pan and fill with 1 inch of hot water.

6. Bake for 55–65 minutes, or until center is set but still slightly jiggly. Turn off oven and leave cheesecake inside with door slightly open for 1 hour.

7. Remove from oven and water bath. Refrigerate for at least 4 hours or overnight.

8. For the topping, combine 1/2 cup butter, 1/2 cup brown sugar, corn syrup, and heavy cream in a saucepan. Bring to a gentle boil and simmer for 3 minutes, stirring constantly.

9. Stir in vanilla and chopped pecans. Let cool slightly. Spoon over chilled cheesecake and garnish with pecan halves.

10. Chill for another hour before slicing. Serve and enjoy!